Ravioli Lasagna 2
This Ravioli Lasagna entrée makes having a classic Italian favorite very easy
and very delicious.
1 (20 ounce) package BUITONI Refrigerated Family Size Four Cheese Ravioli
1 (15 ounce) container reduced-fat ricotta cheese
1 (10 ounce) package frozen
chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
cup fat free milk
2 containers (15 ounces each) BUITONI Refrigerated Marinara
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
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Prepare ravioli according to package instructions.
Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf dishes.
Combine ricotta cheese, spinach, eggs and milk in medium bowl.
Place one-fourth pasta in each prepared dish.
Add one-fourth sauce and half ricotta mixture to each dish.
Top each with half remaining pasta and half remaining sauce.
Sprinkle both dishes with Parmesan cheese.
Cover one dish with plastic wrap, then overwrap with foil. Label and freeze for
up to 2 months.
Cover remaining dish with foil.
Bake for 40 to 45 minutes or until heated through.
Let stand for 10 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Cooling Time: 10 minutes | Servings: 8
To bake frozen lasagna: Place dish in refrigerator overnight. Heat oven to
375 degrees F. Remove foil and plastic wrap; recover with foil. Bake for 1 hour
or until heated through. Let stand for 10 minutes before serving.
Recipe and photo credit:
Nestlé and meals.com.